Well if you ever needed a food guide to get you through lean times with wholefoods made both filling and fulfilling then check out Cecelia’s Irish Eating Plan. With a lifetime of experience in turning ill health to rude health using macrobiotic eating principles, Cecelia’s plan is a solid starter for anyone lost in a maze of oven pizzas. All you need is a little will power, patience (not every dish turns out perfect first time you know!), and a sense of adventure to turn her eating plan into a lifetime of simple home cooked and nourishing meals. Don’t forget - Cecelia gives free consultations on the shop floor from 12-3pm every second Saturday, so if you have any queries about what you read, why not speak to her in person!

Most of you who have graced our little shop’s woody interior with your presence will, I am sure, be aware of Cecelia Armelin. Apart from offering fortnightly free consultations on our shop floor out of the goodness of her heart, Cecelia has been variously involved in many initiatives aimed at increasing awareness of the importance of proper nutrition in the Irish diet. She tends towards the macrobiotic school of thought which utilises the healing and balancing powers of wholefoods to combat many illness and re-balance the body’s energies. She has most gracefully allowed us to publish her “Irish Eating Plan” - a document which holds in it the cornerstones of a decent diet, referencing affordable, mostly local produce throughout. This guide is a great resource tool for those of us who find ourselves with less money in our pocket, more time on our hands and an interest in maintaining our bodies as nature intended. Cecelia’s Irish Eating Plan

With something like 10,000 edible grains available around the world it is a complete travesty (and indeed much of the cause behind the current global financial crisis) that we as a race seem to be hooked on just three or four of them. Whilst wheat, rice, corn and soya have their place on our tables we are so overdependent on them that some delicious and easy-cooking grains are left to wallow over their own unpopularity - it’s a bit like voting at the Prom (excuse the American high school reference!). If you take a couple of minutes to read over the simple instructions below it should give you confidence to get experimenting and boost your culinary repertoire so here goes…

COUS COUS

A wheat-based grain which requires careful preparation for best results. Commonly eaten in North African countries where it is combined with ‘tagine’ – a slowly cooked casserole.

Cooking guidelines/suggestions:

To 250g cous cous take 1 teacup of salted water. Spread cous cous on tray. Sprinkle with 1/3 of the salted water and rub grain between fingers and thumbs. Leave 10 minutes. Repeat this process twice more. Steam grain for 10-15 minutes (use sieve positioned above boiling water in saucepan). Cooked grain should be light and dry. If you’re feeling lazy or fancy a quick snack there is a quicker way but not guaranteed to give you “dinner party” results - basically boil 1.5 litres of water in the kettle and then simply pour through the required amount of cous cous in a sieve over a sink. The key to cheating like this is to “refresh” the grain with a slow trickle of cold water immediately after and keep tossing the cous cous in the sieve until all the steam has evaporated. Then quickly drizzle a good lug of olive oil and a squeese of lemon juice over the top and toss a couple more time. Delicious as a quick snack/light dinner with a little poached salmon, some baby spinach leaves and diced red pepper.

BUCKWHEAT

Despite its name, buckwheat is naturally gluten free. Although treated as a grain, it is in fact a member of the rhubarb family. Roasted buckwheat, also known as kasha, has an earthier and nuttier taste than raw buckwheat.

Cooking guidelines/suggestions:

Sautée some chopped onion in a little oil until transparent. Add roasted buckwheat and briefly stir over a moderate heat. Add 2 parts of stock (made from Marigold bouillon powder) to 1 part of buckwheat. Boil gently for approximately 10 minutes, taking care that it doesn’t boil dry. All liquid should be absorbed. This is nice sprinkled with toasted sesame oil, either hot or as the basis for a salad. It can also be cooked with sweetcorn kernels and hazelnuts. Raw buckwheat can also be cooked as a porridge.

Nutritional information: It is particularly rich in rutin, a flavanoid, which promotes good peripheral circulation. It is also a good source of manganese, magnesium, tryptophan and quercitin and contains all 8 essential amino acids. It is also a good source of calcium.

MILLET

Millet is naturally gluten free and although a seed, it is treated as a grain for culinary purposes. It is the only alkalising grain.

Cooking guidelines/suggestions:

Lightly roast millet either dry on a tray in a moderate oven for 10 minutes, or fry briefly in a little oil. Alternatively it can be rinsed well under cold running water. This removes the naturally occurring bitter saponins. Add 2 to 2 1/2 parts boiling water to one part of millet. Cover and return to the boil. Simmer for 12 minutes approx., making sure it doesn’t boil dry. Turn heat off and leave covered for a further 5 minutes. The millet should be light, dry and fluffy in texture. It combines particularly well with cauliflower and is nice served with chopped fried onion and a little tamari soya sauce. Millet can also be cooked as a porridge.

Nutritional information: Millet is rich in manganese, magnesium, phosphorus and tryptophan. It also contains significant amounts of calcium and iron.

QUINOA

Quinoa is naturally gluten free and although treated as a grain for culinary purposes, it is in fact the seed of a plant which is related to leafy green vegetables. An ancient grain, it was once considered ‘the gold of the Incas’ who regarded it as a sacred food.

Cooking guidelines/suggestions:

Lightly roast quinoa either dry on a tray in a moderate for 10 minutes, or fry briefly in a little oil. Alternatively, it can be rinsed well under cold running water. This removes the naturally occurring bitter saponins. Add 2 to 2 1/2 parts boiling water to 1 part quinoa. Simmer for 12-15 minutes, making sure it doesn’t boil dry. Turn off the heat and leave covered for 5 minutes. The quinoa should be light, dry and fluffy.

Nutritional information: Quinoa contains all 8 essential amino acids, making it a complete protein food. It is also a rich source of manganese, magnesium, iron and phosphorus. It is a good source of calcium and iron.

BROWN RICE

Cooking guidelines/suggestions:

Add 2 to 2 1/2 parts boiling water to 1 part rice together with a pinch of salt (to alkalise grain). Boil for 30 to 35 minutes. Strain and serve. To make it more interesting, brown some chopped onion and add sunflower seeds. Add this to cooked rice, together with a sprinkling of tamari soya sauce. Or add toasted sesame seeds and chopped sea veg (Lisdoon Herbs) to cooked rice.
The rice can also be cooked in vegetable stock, such as Marigold bouillon (2 teaspoons dissolved in 1 pint of boiling water).

Nutritional information: Brown rice is a valuable source of B vitamins, as well as containing good amounts of manganese, magnesium, selenium, tryptophan and fatty acids. It is also a rich source of fibre. To produce white rice, a number of nutritious outer layers are removed, which simply leaves the starchy kernel, which is denuded of both vital nutrients and fibre.

BULGAR (or BURGUL/BULGHAR/etc.)

Soak bulgar in plenty of boiling water. Leave for 30 minutes. It can then be made up as tabbouleh by adding minced onion and plenty of chopped parsley and/or mint. Dress with a 3:1 mix of olive oil to lemon juice. Leave preferably overnight. Then add chopped tomato and cucumber.

WHEAT BERRIES

Soak overnight. Drain and add plenty of fresh water. Boil for 1 hour. Dress with vinaigrette while warm. Let cool and then add chopped vegetables of choice, e.g. scallions, cucumber, tomato.

WILD RICE

Although not technically a grain (it is a grass), wild rice makes an attractive dish when mixed with regular brown rice. Add 2 parts of boiling water to 1 part of rice. Boil for 25 to 30 minutes.

Many factors can adversely affect joint and bone health, including age, exercise (some types help, while some hinder), obesity, diet, hormonal changes, food allergies and intolerances. While in the past joint aches and pains of any kind and in any age group were loosely termed arthritis, it is now apparent that in fact arthritis applies to 100 different diseases. The most common types are rheumatoid arthritis, osteoarthritis and gout. Other types include ankylosing spondilitis, fibromyalgia, lupus and scleroderma.

Arthritis can affect the bone itself and/or the tissue surrounding it, such as the cartilage, ligaments, tendons and muscles. This can cause pain, stiffness and sometimes swelling.

The conventional treatment for arthritis is non-steroidal anti-inflammatory drugs (NSAIDS), but these have the potential for producing many adverse side effects, including bone thinning, and do nothing to improve the condition.

There are a number of natural alternatives available to arthritis sufferers, but first it is important to have an accurate diagnosis by a health practitioner.

Good nutrition is fundamental to a natural approach. Arthritis is considered to be an acid condition. A low acid-forming diet is found by many sufferers to both reduce inflammation and slow down bone degeneration.

It may be worth exploring a dairy-free diet which has provided relief for countless numbers of people. By removing dairy products from the diet (milk, butter, cheese and cream), while also reducing your intake of acid-forming foods such as red meats, pork, refined white flour and sugar products, tea and coffee, you will help to alkalise your body and ease the acid load which has a detrimental effect on bones and joints.

rich in vegetables, including seaweed and freshly sprouted grains and seeds, will greatly enhance your chances of avoiding bone and joint related problems. Juicing is a great way of getting your daily quota of vegetables and fruit. By adding wheatgrass or barleygrass to product you can enhance both the alkalising properties of the juice and its nutritional content http://www.sprout.net.au/wht_benefits.html.

To further alkalise the body, a small wineglass of Honegar (cider vinegar and honey) once or twice a day on an empty stomach, or freshly squeezed lemon juice in a glass of warm water taken first thing in the morning, can be a great help. In addition, celery tea made from celery seeds or celery capsules and nettle tea have alkalising properties.

To ensure good bone health, it is very important to avoid ingesting fluoridated water. Fluoride, which is added to the mains water supply throughout Ireland, has serious implications for your health in relation to bones, digestion and thyroid function. It should be avoided at all costs http://www.fluoridealert.org/health/. Either use bottled mineral water, or install a filter which specifically removes fluoride, for example Simply Water.

Many products exist to help with bone and joint health, most of which contain glucosamine with or without chondroitin. These ingredients help to re-build cartilage in the joint.

Products containing anti-inflammatory herbs are also available, such as Devil`s Claw and Boswellia.

Fruit and veggies aren`t what they used to be!
The National Cancer Institute in the US recommends a daily intake of nine portions of fruit and vegetables for men, seven for women and five for children as a major cancer prevention strategy. They have recently increased the number of portions recommended to compensate for the falling levels of nutrients contained in fruit and vegetables. Intensive production is a key factor in the dramatic decline in nutrient content over the past 50 years. For instance, broccoli contains 75% less calcium, carrots contain 75 % less magnesium and 48% less calcium, spinach contains 60% less iron, apples and oranges contain 67% less iron.

So why juice?
Juicing fruits and vegetables (termed “living foods”) concentrates key constituents, such as vitamins, minerals, enzymes and a wide range of phytochemicals which are known to play an important role in the prevention of disease (http://www.cancerdecisions.com/archives.html). It removes the cellulose “packing”, delivering a rich cocktail of these nutrients in highly absorbable form. A fresh vegetable juice supplies many more enzymes and nutrients than whole veggies, raw or cooked. While fresh veg is an important source of enzymes and nutrients, delivered in juice form they require minimal energy to digest and are, therefore, ideal for maintaining and restoring health. Indeed, several clinics around the world focus exclusively on a diet of raw and juiced foods, such as the Hippocrates Health Institute. Our own Bernadette Bohan advocates juicing as part of her 4-step plan to better health. Juicing is also recommended by advocates of the Metabolic Typing Diet.

Acid/alkaline balance
Vegetable juices and low-sugar fruits are a superb way of alkalising the body. The average Western diet is full of acid-causing foods, such as sugar and dairy products, which have an adverse effect on overall health, depleting the body of alkaline minerals such as calcium. Stress also has an acidifying effect on the body. Arthritis and osteoporosis are considered to be the result of excessive acidity.

Optimal health
The benefits of regular vegetable juicing really have to be experienced to be believed. The system becomes oxygenated and infused with enzymes, stimulating the digestive system and allowing the body to make the best possible use of all the health-enhancing nutrients contained in fruit and veg. Juices can be used as part of a detox programme, to recover from illness, or simply on an ongoing daily basis to ensure optimal health for all the family. It is of course best to use organic produce, as this usually contains a higher level of nutrients and it won`t contain any chemical residues. It is also good to eat local and seasonal produce, rather than “fresh” produce which has been picked unripe and has travelled half way around the world from foreign climate zones. Organic and local produce is widely available at s` markets, see for a location near you.

What kind of juicer?
Juicers come in many shapes and forms. However, juicing for health necessarily involves using a masticating juicer such as the Green Star which crushes rather than blends fruit and vegetables, maximising the nutrient yield. Don`t be tempted to use a centrifugal juicer which are widely available. These degrade nutrients and enzymes, as they generate heat in the process of blending.

Wheatgrass and barleygrass are termed superfoods, as they contain an extraordinarily high level of nutrients. However, they are extremely fibrous and while the Green Star is suitable for juicing them, centrifugal juicers cannot deal with them.

The grasses can be efficiently juiced using the manual juicer which we also stock

How can I purchase a juicer?
If you are interested in purchasing either of the juicers displayed below please call us, visit us instore or click here to e-mail us. If you want more in-depth information on juicing, either send us an e-mail or give us a call at the store +353 1 496 0399 and we will do our utmost to answer your questions.

Juicing Ideas

Calcium “juice”

• 6 sticks celery
• 4 good size carrots

Basic juice

• 6 sticks celery
• 4 good size carrots
• 1 good size apple

You can add any fruit or veg to the basic juice, e.g. cucumber, spinach, broccoli, pears, root ginger (just a bit!), depending on your taste. The cruciferous vegetables, such as broccoli, contain indole-3-carbinole which is known to be a potent anti-cancer phytochemical.

Wheat or barley grass can also be added. If you don`t have the fresh product, add the powdered variety to the finished product.

Powerhouses of nutrients, sprouted pulses and seeds are a wonderful way of enriching your juice. Sprouting increases nutrient value by up to 600%. Adding sprouted pulses such as mung, aduki, chick peas or lentils, adds some protein content to your juices also. Sprouted alfalfa seed is so rich in minerals that it is referred to as the “king of sprouts”.

Fresh wheatgrass, barley grass and sprouts are delivered to The Hopsack twice weekly.

Tips for using your Greenstar juicer

• Make sure you assemble the gears as per instructions. Failure to do this can be costly!
• Make sure you use the plunger the correct way round.
• Leave your juicer on your counter. It will only gather dust in the cupboard!
• Always alternate fruits with vegetables in the feeding chute. The fibrous veggies will help to draw the juicy fruits through the juicer. Too much soft or juicy material at one time can lead to slush coming back up the chute.
• Do use a majority of vegetables and a minority of fruits. Fruits are naturally high in their own sugars and can enrich the flavour of a juice, but should not be the majority ingredient. Sugar of any kind can over-tax the pancreas and acidify the system.

For further information on living foods we recommend Living Foods for Optimum Health by Brian R. Clement. Published by Three Rivers Press. Available in larger bookshops.
HAPPY JUICING!

So what is this acid/alkaline see-saw that is beginning to make itself known in the public domain? Well if you are willing to take the words of Robert Young, author of the authoritative “Alkalise or Die”, then this balance can mean the difference between a happy and healthy body and one that is on a fast track to ill health. Kidney problems, poor memory, arthritis, diabetes, high blood pressure, skin conditions such as eczema and many other serious ailments are, according to Young, attributable to acidosis – an over-acid condition in the cells of our bodies.

The foundation for his hypothesis lies in the origins of our species. Prior to about 10,000 years ago man’s diet consisted largely of fruit (berries, etc.) and meat, the food of the hunter/gatherer’s lifestyle. Though the meat portion of this diet would have had a negative effect on the acidity/alkalinity of early stone-age man, the minor role (roughly 20%) that it played in his diet meant that on balance his intake of alkaline forming foods was roughly 80 percent. With the advent of agriculture, man’s dietary habits switched to a predominantly grain based diet, which has remained largely unchanged to the present day. Grains, as you will see, are predominantly acid-forming in nature.

Our cells our bathed in fluids which contain, among many other constituents a balance of minerals, some acidic in nature (phosphorus, chlorine, iodine, nitrogen and sulphur) and some alkaline (calcium, magnesium, silicon, iron, sodium and potassium). This latter group are also known as ‘electrolytes’, meaning that they aid our bodies electrical conductivity, facilitating and enhancing mental performance, muscle and nerve function, among other things. Our body constantly works to maintain a healthy pH balance, with our kidneys and lungs playing the primary role in this battle: the kidneys constantly measure levels of the minerals mentioned above and excrete excesses, while the lungs continually exchange carbon dioxide (an acidic waste product of cellular metabolism) for oxygen, facilitating cellular metabolism.

This whole process is maintained on a knife-edge, and wild fluctuations in blood pH can call for drastic action, with your body engaging in such actions as dumping acids in certain body tissues (most often in body fat) or drawing on stores of alkaline minerals (such as calcium from your bones) in order to re-balance the pH levels in your bloodstream.

How do you know if your body is suffering from an acid imbalance? Well the complete range of acidity/alkalinity (which you may hazily recall from Junior/Inter-Cert days) runs from 0 (extreme acid) to 14 (extreme alkaline) with 7 being the neutral marker. This scale is logarithmic, so whilst the difference between pH 7 and 8 may sound small, pH 7 is 10 times more acidic than pH 8, and 100 times more acidic than pH 9! Whilst in our stomachs a pH level of 1-2 is usual (and provides a great barrier to any harmful pathogens, think boiling oil over the heads of the intruders!), and on our skin we maintain a pH of 5.5 (known as the acid mantle), pH levels in our body tissues should ideally remain around 7.4.

The most simple way of testing this is to regularly check the pH of both our saliva and urine, though if one is suffering from health conditions such as diabetes, arthritis or high blood pressure it is most likely that blood pH has fallen too low and one could benefit from taking steps to adjust it. Healthy saliva should maintain a pH level of 7.4, whilst urine (which can vary wildly throughout the day based on our dietary intake) should remain between 6.4 and 7. Testing first thing in the morning will provide the most accurate indicator of the body cells pH. pH test strips can be obtained at most pharmacies.

Affecting your body’s pH balance is all about adjusting the intake of those foods that contain a higher proportion of the alkaline minerals – these foods are referred to as ‘akaline-forming’ foods (see the list below). A good rough guide is to adhere to a 60/40 alkaline/acid ratio to maintain health and an 80/20 ratio in order to alter situations of ill health. Certain supplements and preparations can also help to adjust cellular pH in a shorter time period. These include both ‘honegar’, a mixture of cider vinegar, honey (in a 1:1 ratio, with about a teaspoon of each per glass of water) and warm water, which is pretty easy to take. Also a preparation known as a ‘sole’ (so-lay) which is a saturated suspension of a mineral crystal salt (Himalayan salt is a readily available example containing 84 bio-available minerals for the human body) in a glass of water. Simply dissolve a dessertspoon of salt in a glass of water, leave covered, adding a spoon of salt each day until no more will dissolve. Take a teaspoon of this preparation each day in a glass of water – a fantastic solution for alkalising, rebalancing the concentration of minerals in the body and supporting heavy metal detoxification. Also green food supplements such as barley grass and spirulina, which are rich in oxygenating chlorophyll, will help in redressing your cellular pH balance.

Below is a shortlist of acid and alkaline-forming foods, designed not as a comprehensive dietary breakdown, rather a good indicator of what foods to focus on cutting down/increasing in your diet. You will find many more comprehensive (and in some cases contradictory) lists elsewhere on the web, the list below deals only with the more acutely acid or alkaline-forming foodstuffs. Some of the foods you see in the alkaline list below are well known for their acid content, and it is important to remember that the acids found in foods have little bearing on whether they leave an acid or alkaline residue in our bodies once broken down, rather it is the mineral content (as outlined above) that decides which bracket they come under.

ACID-FORMING FOODS

• coffee
• alcohol
• sugar (thus all foods with sugar added)
• grains (most, including all flour-based products such as pasta, bread, etc.)
• meat (esp. red meat)
• eggs
• dairy products (esp. hard cheeses)
• cranberries (this is part of the reason that they are so useful in treating urinary tract infections)
• tobacco
• legumes (un-sprouted)
• nuts and seeds (most, though not extremely acid-forming in nature)

ALKALINE-FORMING FOODS

• fresh fruits (most, esp. lemon, watermelon, grapefruit, dates)
• fresh vegetables (most, esp. leafy greens (mustard, kale, spinach, etc.), onions, celery, potatoes
• avocadoes
• sea vegetables
• cider vinegar
• umeboshi plums
• molasses
• honey
• herbs and spices (esp. cayenne, parsley)
• sprouts (alfalfa, watercress, etc.)
• millet
• mushrooms (esp. shitake, maitake)

Another core factor for maintaining the acid/alkaline balance is the management of emotions. Stress and negativity are major acid-forming emotions, whilst, guess what – meditation and peacefulness work towards alkalinity, so whilst it sounds obvious it is important to culture a positive outlook in order to maintain health and this is a vital part of redressing any ailment.

So there you go – it’s as clear as mud (which is alkaline-forming in case you were wondering!), but if you follow the general principles of eating more fresh fruits and vegetables, and reduce the amounts of coffee, alcohol, meat, dairy and grain-based foods you should be on the right track!

If you want further information on this, or any other subject in the realm of health foods or alternative medicines, please either call into the shop, give us a call or e-mail us.

If you have come here looking for the link to win yourself, or your baby, your sister’s baby, or even your best friend’s baby one of our gorgeous organic cotton babygrows, click here and fill in your name, address, phone number and e-mail before submitting the form. We will make contact with if you turn out to be one of the 15 lucky winners. The draw will be made in mid-July.

This is a momentous event in your life, which can and should be thoroughly enjoyable for both you and your baby. However it can also be a scary time, as new mothers will have a myriad of concerns about the health of their babies, and whilst most of these worries are minor, it is natural to be a little over anxious when it comes to the health of your own newborn.

COLIC
This is one of the most common problems associated with infancy. It can be the result of a number of factors, but is generally considered to be related to an immature gut. While the causes are still not understood, there are a number of measures that can be taken, some of which may well lessen the problem.

1. Massage your baby gently and regularly in a warm room. Apart from relieving trapped wind this will help to develop the physical and emotional bond between you, improve sleep patterns and help to de-stress the baby. Infant massage has also been shown to have a positive effect on infants’ immune and respiratory systems. We stock two blends of infant massage oils – Pure Potions Baby Bath Oil which is ideal as a massage oil (and also available as a balm) and Gaia Baby Massage Oil. Many other brands are available to order from us, just e-mail or call us to find out more or place an order. Always make sure that the oil is at room temperature before applying to the baby. Tips for massaging can be found here

2. Consider a change of formula (options include soya-based preparations or goats milk (this is deemed to be unsuitable as an infant formula by the EU so have a look at this article for more information or if you are breastfeeding, take into account what you yourself are eating – your baby may be exhibiting signs of an allergic reaction to something in your diet. Try excluding some of the more common allergens from your diet to see if it makes a difference - the most common culprits are cow’s milk, eggs, wheat (and gluten), fish and shellfish, peanut and tree nuts (almonds, etc.) and soya (which comes in many hidden forms such as hydrolised vegetable protein so check ingredient labels carefully).

3. There are a few herbs that can help to relieve colicky symptoms such as fennel, and chamomile. If breastfeeding, the mother can drink a mixture of these teas which will get through to the baby via the breast milk. If bottle-feeding, a small amount of tea prepared from either or both of these herbs can be given to the infant between feeds.

4. Cranial sacrotherapy is another route worth investigating. This highly effective practice can help to reset “retained moulding”- structural abnormalities in the skull caused by compression in the birth canal. You can find more information regarding cranial osteopathy here and more information and practitioners around Ireland here.

SKIN CONDITIONS (such as eczema, nappy rash and cradle cap)
These are a common occurrence during infancy and as the gut develops and immunity strengthens, sensitivities to environmental allergens should begin to fade. Certain factors may inhibit this development, such as exposure to antibiotics, choosing bottle-feeding over breastfeeding (for a detailed discussion of the advantages of breastfeeding click here. Outlined below are just a few things that can be done to help both reduce the symptoms and prevent the development of long-term chronic skin problems.

1. If your baby is suffering from nappy rash make sure that nappies are getting changed regularly, that the skin is well cleaned at changing time and kept as dry as possible. A breastfed baby should have fewer problems with nappy rash as their stools contain less enzymes and other elements that can irritate the skin. It is common for a baby to develop nappy rash during bouts of teething. A mug of chamomile tea made in the normal way and added to the bath water can make a dramatic difference. Pure Potions Nappy Salve, which contains extracts of healing herbs, is an excellent aid for healing the rash. If nappy rash is really persistent and severe it might be advisable to see your GP as this could be a sign of the presence of Candida.

2. Cradle cap is a self-limiting condition that usually clears up by around 6 months of age. Regular washing with a gentle baby shampoo and massage oil should be enough to minimise the outbreak (once again we stock the Gaia Baby Shampoo, which is very gentle, and we can take orders for many other popular brands) and it is important to note that cradle cap isn’t usually as uncomfortable as it looks for the child in question.

3. If your baby is suffering from eczema there are a number of factors to consider such as changing formulas, if the baby is not breastfed. On the other hand, if you are breastfeeding, it may be helpful to adjust your own diet to include more essential fats. You could include nuts, seeds, oily fish, linseed or hemp oil in your diet. Alternatively, a supplement containing any of these key dietary constituents could provide useful support. Successful studies have also been carried out using hemp oil (a rich source of Omega-3s) on infants with eczema. This can be purchased in oil form, or it may be obtained in capsule form. Alternatively, the baby’s diet can be supplemented with Omega-3s found in fish oil, such as that available in Equazen’s Eye-Q Baby which you can find on the shelves in our shop.

Further to this, essential oils of lavender or chamomile can be helpful if added to a bath (or diluted with a base oil such as jojoba for massage). Try adding a sock full of oatflakes to the bath for extra soothing comfort.

What else would you like to learn about? Please feel free to contact us if you have further queries or would like to see us post articles on other areas of motherhood that might be useful to you.